Schemes to reduce fat in foods may lead to reductions in heart disease risks, but switching to low carbohydrate foods may lead to increased cholesterol levels and higher risks of heart disease, warn researchers.
The commonly used hydrocolloid hydroxypropylmethylcellulose (HPMC) may reduce cholesterol levels by over 20 per cent, suggests new research from the Dow Chemical Company.
A stanol-enriched cheese could help lower cholesterol levels by
over five per cent, says a new study by Raisio and Valio, as the
Finish companies look to put science behind the growing range of
stanol products.
The solid waste from carrot juice production is rich in insoluble
fiber, could reduce cholesterol levels, and should be exploited as
a functional ingredient, say Taiwanese researchers.